I have had so much help from you for this fondant cake that I am making for the end of July. Now I have figured out how to make the fondant decorations the doilies. but fondant is breaking after drying. am I rolling it to thin?
they will be stuck into the cake before delivery. I have put fondant on and into cakes before and sometimes the fondant softened and broken from the moisture of the cake and buttercream.
If I add gumpaste to the fondant will it make it harder and stronger more resistant to softening and breakage?
Perhaps should I make the whole decorations of gumpaste? I haven't worked with that too much but I have been making practice doilie decorations.
Its an amazing cake and I don't want it screwed up with the doilies breaking.
Gumpaste mixed in will help it dry harder.
Also when you stored your cake before, did you store it in an airtight container? Fondant/gumpaste decorations, buttercream and air tight containers don't get along well.
If nobody will be eating the doilies, gumpaste would be a good choice. It dries faster and stronger, can be worked thinner, and when completely dry is less sensitive to moisture than fondant or a fondant/gumpaste mix.
Ditto all of the above